Spicy Southern Chicken Spaghetti Casserole is a comforting, flavorful dish that combines tender chicken, spaghetti, creamy cheese, and a little kick of spice all baked together in one delicious casserole. It’s the kind of meal that feels like a warm hug with every bite, perfect for anyone who loves a bit of heat with their comfort food.
I love making this casserole because it’s both easy and satisfying, and it always gets great reviews from family and friends. One of my favorite things is how the spicy southern flavors come through without overpowering the creamy cheesy sauce. If you like a little extra heat, you can always add more spices or throw in some jalapeños, but even just a hint of spice makes this dish really special.
For serving, I like to pair it with a simple green salad or some steamed veggies to balance out the richness of the casserole. It also makes great leftovers, so I often make a big batch to enjoy throughout the week. This dish reminds me of cozy family dinners where everyone gathers around the table and enjoys good food and great conversation, which is why it’s become a favorite in my kitchen.
Key Ingredients & Substitutions
Chicken: Rotisserie chicken works great because it’s already cooked and tender. If you don’t have that, poached or baked chicken breast shredded at home works just as well.
Ro*Tel diced tomatoes and green chilies: These add the classic Southern spicy kick. If you can’t find Ro*Tel, use diced tomatoes with a splash of chopped green chilies or jalapeños for similar flavor.
Cream of mushroom & cream of chicken soups: They create the creamy sauce that holds everything together. If you want to skip canned soups, you can make a simple white sauce with milk, flour, and butter seasoned with salt and pepper as a substitute.
Spices: Chili powder, smoked paprika, and cayenne provide the smoky heat. Adjust cayenne to control spice level. For less heat, reduce or omit cayenne and add a pinch of sweet paprika instead.
Cheddar cheese: Sharp cheddar melts nicely for cheesy goodness. If you prefer, Monterey Jack or a blend of cheddar and mozzarella can work well.
How Do You Get the Perfect Creamy, Spicy Sauce Without It Being Too Runny?
The sauce is key here—rich, creamy, and spicy but not soupy. Here’s how I make sure it’s just right:
- Drain the Ro*Tel tomatoes well to avoid extra liquid.
- Use full-fat sour cream for better creaminess.
- Mix the soups, sour cream, and spices thoroughly before adding chicken and pasta.
- When folding in cooked spaghetti, do it gently to keep noodles coated but not broken.
- Baking uncovered helps some liquid evaporate, thickening the casserole.
- Let it rest 5 minutes after baking so the sauce firms up a bit before serving.
Equipment You’ll Need
- Large pot – for boiling spaghetti noodles perfectly al dente.
- Large skillet – to sauté onions and garlic evenly before mixing.
- Mixing bowl – big enough to combine pasta, chicken, sauce, and spices easily.
- 9×13-inch casserole dish – roomy for baking and browning the cheese top nicely.
- Wooden spoon or spatula – gentle on noodles when folding ingredients together.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground sausage to add a richer, spicier meat flavor.
- Add diced bell peppers or canned green chilies for extra color and subtle sweetness.
- Stir in black beans or corn for more texture and a little Southern-style heartiness.
- Top with pepper jack cheese or a mix of cheddar and mozzarella for a different cheesy kick.
How to Make Spicy Southern Chicken Spaghetti Casserole
Ingredients You’ll Need:
- 12 oz spaghetti noodles
- 3 cups cooked, shredded chicken (rotisserie or poached)
- 1 (10 oz) can Ro*Tel diced tomatoes and green chilies (drained)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- ½ cup sour cream
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust for heat preference)
- ½ tsp ground black pepper
- ½ tsp salt
- 1–2 fresh jalapeños or serrano peppers, thinly sliced for garnish (optional)
- 2 tbsp olive oil or butter
- ¼ cup chopped green onions (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25-30 minutes to bake. Add about 10 minutes for boiling and draining pasta and prepping the chicken if needed. Overall, you can expect roughly 45-55 minutes from start to finish, including resting time before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pasta:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish. Cook the spaghetti noodles in a large pot of salted boiling water according to the package instructions until al dente. Drain the noodles and set them aside.
2. Cook the Aromatics:
Heat olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant. Remove the skillet from the heat.
3. Mix the Casserole Ingredients:
In a large mixing bowl, combine the shredded chicken, sautéed onions and garlic, drained Ro*Tel tomatoes, cream of mushroom soup, cream of chicken soup, sour cream, chili powder, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together until well blended.
4. Combine Pasta and Sauce:
Add the cooked spaghetti noodles to the bowl with the sauce and chicken mixture. Gently fold them together until the pasta is evenly coated with the flavorful sauce.
5. Assemble and Bake:
Transfer the spaghetti mixture into the prepared casserole dish, spreading it out evenly. Sprinkle a generous amount of shredded cheddar cheese over the top. Bake uncovered in the preheated oven for 25-30 minutes, or until bubbly and the cheese on top is melted and slightly golden.
6. Garnish and Serve:
Remove the casserole from the oven and let it rest for 5 minutes to set. Garnish with sliced jalapeños or serrano peppers and chopped green onions if desired. Serve warm and enjoy your creamy, cheesy, and spicy Southern delight!
Can I Use Frozen Chicken for This Casserole?
Yes! Just make sure to fully thaw the chicken beforehand. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Shred it well before mixing into the casserole.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the casserole fully, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring gently to keep the sauce creamy.
How Can I Adjust the Spice Level?
Adjust the cayenne pepper and number of jalapeños to suit your heat preference. For less spice, reduce the cayenne or omit the fresh peppers. To add more heat, increase cayenne or add hot sauce before baking.
